Easy Tornado Cake (Print Version)

# Ingredients:

→ Cake

01 - 1 cup chopped pecans
02 - 2 eggs
03 - 1 teaspoon vanilla extract
04 - 1 can (20 oz) crushed pineapple, including juice
05 - 1½ cups white sugar
06 - ¼ teaspoon salt
07 - 2 cups plain flour
08 - 1 teaspoon baking soda

→ Topping

09 - 1 cup sweetened shredded coconut
10 - ⅔ cup canned evaporated milk
11 - 1 cup white sugar
12 - ½ cup unsalted butter

# Instructions:

01 - Turn on the oven to 350°F. Coat your 9x13-inch pan with a light layer of butter and flour.
02 - Mix together crushed pineapple and juice, flour, pecans, eggs, sugar, soda, salt, and vanilla. Stir until combined.
03 - Spread batter evenly in your greased pan. Bake it for 30-35 minutes. It's done when a clean toothpick comes out of the center.
04 - In a saucepan, heat butter, milk, and sugar. Let it boil for 5 minutes, giving it a constant stir. Add the coconut and combine.
05 - Pour the warm coconut mixture all over the warm cake. Let it cool right in the pan before slicing.

# Notes:

01 - Serve at room temp or straight from the fridge.
02 - You won’t need an electric mixer for this!

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